- 1/2 c. olive oil
- 1/2 c. fresh lime juice
- 1 clove garlic, minced
- 1 tbsp. chopped cilantro
- 1 serrano pepper, minced
- 1 tsp. pepper
- 1/2 tsp. salt
- 1 lb. medium raw shrimp, peeled and deveined
- 1 c. sliced bell peppers (red, yellow, orange and/or green)
- 1/2 c. sliced jicama
- 3 cups mixed salad greens
- 1-1/2 cups (about 9 oz.) crumbled feta cheese
For the marinade, whisk together the marinade ingredients. Pour 1/2 cup of marinade over the shrimp in a glass bowl; cover and refrigerate 30 minutes or more.
For the salad, in another glass bowl, combine the peppers and jicama slices, and toss with the remaining marinade; cover and refrigerate 30 minutes or more.
Sauté the shrimp with the marinade in a skillet over medium-high heat, 3 to 5 minutes or until fully cooked. To serve, toss the salad, marinated vegetables, and shrimp together. Top with the feta.
Note: Instead of sautéing the shrimp, you can grill or broil it.